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Summer Chicken with Peas and Mint

Fresh peas with mint is a quintessentially English summer combination. Serve this easy chicken dish with buttered boiled new potatoes.

Nut Free

Preparation time:
10 minutes

Cooking time:
25 minutes

Total time:
35 minutes

Serves:
4

Ingredients

2 tbsp olive oil

4 chicken breasts, skin on

2 shallots, finely sliced

1 clove garlic, crushed

200ml hot chicken stock

190g pack fresh peas, or frozen petit pois

2 tbsp crème fraîche

½ x 20g pack fresh mint, chopped

Method

Heat the oil in a large, deep frying pan and add the chicken breasts, skin-side down. Cook for 4-5 minutes, until the skin has taken on some colour, then turn the meat and cook for a further 4-5 minutes. Add the shallots and garlic and cook, stirring occasionally, for 2 minutes.

Pour in the hot stock and season, then simmer gently for 10 minutes. Add the peas and simmer for a further 3-4 minutes, until the peas are tender and the chicken is thoroughly cooked with no pink meat. Stir in the crème fraîche and mint and simmer again for a minute or so, until the sauce has thickened slightly. Serve immediately.